Butternut squash, apple
and maple soup
1 butternut squash
6 red apples
30 ml (2 tbsp.) butter
80 to 120 ml (1/3 to 1/2 cup) Domaine du Grand Reed maple syrup
2 liters (8 cups) chicken broth
2 cloves minced garlic
salt and pepper to taste
Lay the squash horizontally on a cutting board. Using a knife, cut the squash in half starting from the stem towards the heart (rounded part). Remove the seeds with a spoon. Peel the squash using a peeler and cut into cubes.
Peel the apples and cut into quarters.
Cut the onions into small wedges.
In a saucepan, melt the butter over medium heat.
Sauté the onions. Add apples and squash. Cook for 5 to 8 minutes over medium heat. Pour the maple syrup and let caramelize slightly. Pour the broth. Add garlic and seasoning. Bring to a boil. Cover and simmer gently for 30 minutes, until the squash is cooked.
Purée using an electric mixer.
Just before serving, add a drizzle of cream.